Salad with beef and grilled vegetables

Ingredients:

Salad

• 1 New York steak, 16 oz (450 g), trimmed
• 1 large red onion, sliced ​​into 1cm thick rings.
• 2 large sweet red, yellow, or orange peppers, seeded and quartered
• 4 cups chopped watercress or arugula
• 1 cup cherry or grape tomatoes, halved
• Vegetable oil to grease the vegetables + extra to grease the grill rack

Vinaigrette dressing

• 1/4 cup red wine vinegar
• 1 teaspoon of honey
• 1 teaspoon coarse salt
• 0.5 tsp freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1/4 cup finely chopped fresh chives

Preparation:

1. Vinaigrette dressing:
   
   In a small bowl, combine vinegar, honey, salt, and black pepper until the salt dissolves. Whisk constantly and add olive oil. Add the green onions, taste, and adjust the salt if needed. Set aside until ready to use.
2. Salad:
   
   Preheat the grill to medium-high heat (350°F/175°C) and wipe the grates with a paper towel dipped in vegetable oil. Brush the vegetables with vegetable oil and season generously with salt and pepper to taste. Grill the vegetables, turning occasionally, until tender and charred, about 10 minutes for the onions and 15 minutes for the peppers. Remove the vegetables from the grill and transfer them to a cutting board. Let them cool slightly. Cut the onion rings into quarters and the peppers into 1-inch (2-cm) cubes. Set aside.
3. Season generously with salt and freshly ground black pepper. Grill the steak to your desired doneness (about 4 minutes per side for medium-rare). Transfer to a cutting board and let rest for 5 minutes.
4. Slice the steak across the grain into 1-cm-thick slices and place them in a medium bowl. Drizzle 1/3 of the vinaigrette over the steak and toss to coat.
   
   Combine the peppers, onion, watercress or arugula, tomatoes, and remaining vinaigrette in a large serving bowl. Top with the steak, season with salt and pepper to taste, and serve.